Phase separation affects the rheological properties of starch dough fortified with fish actomyosin-Reference-Cited by-同舟云学术

Phase separation affects the rheological properties of starch dough fortified with fish actomyosin

Published:2021 Issue:16 Volume:11 Page:9303-9314
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Mi Geng¹²³⁴^ORCID,Wang Tian⁵⁶⁷⁸⁹,Li Jianrong⁵⁶⁷⁸⁹^ORCID,Li Xuepeng⁵⁶⁷⁸⁹,Xie Jing¹²³⁴

Affiliation:

1. College of Food Science and Technology

2. Shanghai Ocean University

3. Shanghai 201306

4. China

5. College of Food Science and Engineering

6. National R＆D Branch Center of Surimi and Surimi Products Processing

7. Bohai University

8. Jinzhou 121013

9. P. R. China

Abstract

During the heating process, actomyosin and starch had different phase structures and exhibited two kinds of different viscoelasticity with different mixing ratios. During the cooling period, all the doughs showed similar viscoelasticity tendency.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2021/RA/D0RA10236A

Reference64 articles.

1. Characterization of Red Bean (Phaseolus radiatus var. Aurea) Starch and Its Noodle Quality

2. Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches

3. Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids

4. Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch☆

5. Freeze–thaw stabilization of sweet potato starch gel by polysaccharide gums

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